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Photo of Sage and garlic pork with apple by WW

Sage and garlic pork with apple

Total Time
45 min
15 min
30 min
Pork, sage, apple and garlic are classic flavours in this simple oven-baked dish.


Fresh sage

1 tbs, (4 leaves) plus extra to garnish

Pork fillet or tenderloin, raw

600 g, fat trimmed


1 clove(s), thinly sliced

Red apple, unpeeled

1 large, cored, cut into wedges

Red onion

1 medium, cut into thin wedges

Chicken stock

cup(s), (160ml)

Baby carrot

300 g, peeled, trimmed

Lemon juice

2 tbs

Baby spinach

40 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Shred 4 sage leaves. Cut a slit into the side of each pork fillet to form a pocket. Fill the pockets with the shredded sage and garlic. Secure with toothpicks.
  2. Place apple and onion in a small baking dish. Top with pork. Lightly spray with oil and season with salt and freshly ground black pepper. Drizzle with ¼ cup (60ml) of the stock. Roast, turning pork once, for 20–25 minutes or until the pork is just cooked through.
  3. Transfer apple, onion and pork to a plate. Cover to keep warm. Rest pork for 5 minutes before slicing thickly.
  4. Boil, steam or microwave carrots until just tender.
  5. Meanwhile, place baking dish over medium heat. Add the remaining stock and lemon juice and bring to the boil. Boil, stirring occasionally, for 5 minutes or until reduced slightly.
  6. Arrange sliced pork on serving plates with apple and onion. Drizzle with sauce and sprinkle with extra sage. Serve with steamed baby carrots and spinach.